Passed Hors d ‘Oeuvres

Organic Seasonal Menu

Strawberries, local chevre & candied walnuts in endive spear

Aged balsamic vinegar

Butternut squash tartlettes

Toasted pecans, fried sage leaves

Exotic mushroom phyllo twigs

Parsley pistou, kumquat

Sicilian-style caponata on garlic-sourdough crostini

Toasted pine nuts, chopped fresh herbs

Sesame-seared tuna on wonton crisp

Wasabi crème fraiche, micro greens

Miniature Dungeness crab cake

Herbed remoulade, micro greens

Seafood bisque soup shooter

Lemon crème, chive oil

Garlic-oregano-marinated grilled chicken skewerette

Meyer lemon aioli

Bacon-wrapped Medjool dates

Balsamic reduction

Peppercorn-herb-crusted skirt steak pinwheel

Horseradish crème